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Course : Entree
Type of Prep : Crock Pot
Cuisine : Southern, U.S. Regional
 
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Crockpot Herb Pork Roast

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 4 large garlic cloves, quartered
  • 1 pork loin roast, boneless, about 4 to 5 pounds
  • 1 teaspoon salt
  • 1 teaspoon ground thyme
  • 1/2 teaspoon dried leaf sage, crumbled
  • 1/4 teaspoon rosemary, chopped
  • 1/4 teaspoon dried tarragon, crumbled, optional
  • dash ground cloves or allspice
  • 1 teaspoon grated lemon peel
  • 1/3 cup water
  • 3 tablespoons cornstarch, optional
  • 3 tablespoons water, optional

PREPARATION:

Cut 16 small pockets into roast and insert garlic slices. In a small bowl combine salt, herbs, and lemon peel. Rub seasoning mixture into the roast. Pour 1/2 cup water into slow cooker; add the roast. Cover and cook on LOW for 8 to 10 hours. Pork roast should read at least 160° on an instant-read thermometer.
Serves 8.

If desired, thicken juices. Remove roast from juices. Combine cornstarch with the 3 tablespoons water; stir until smooth then stir into the crockpot juices. Cook on HIGH until thickened. Serve with the pork roast.


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